Lincolnshire Plum Bread
1 lb Strong white bread flour 1/4 oz Easy-blend yeast 1 ts Ground cinnamon 1 ts Ground allspice 4 tb Sugar 1 pn Salt 2 Eggs; lightly beaten 1/4 lb Butter; melted 8 tb Milk; warm
Ingredients
- 1lbstrong white bread flour
- 1/4ozeasy-blend yeast
- 1tsp ground cinnamon
- 1tsp ground allspice
- 4tbsp sugar
- 1pn salt
- 2eggs; lightly beaten
- 1/4lbbutter; melted
Directions
- 1
1 lb Strong white bread flour 1/4 oz Easy-blend yeast 1 ts Ground cinnamon 1 ts Ground allspice 4 tb Sugar 1 pn Salt 2 Eggs
- 2
lightly beaten 1/4 lb Butter
- 3
melted 8 tb Milk
- 4
warm 1/2 lb Prunes
- 5
cut into - sultana-size pieces 2 oz Currants 2 oz Sultanas Using a food-mixer or processor or your hands, mix and knead all the ingredients
- 6
Cover and leave to rise until doubled in size - about 1 hour in a warm room
- 7
Knock back the risen dough and knead again briefly, gradually working in the dried fruits until evenly distributed
- 8
Divide the dough in two, shape and put into two small (1 lb) greased and lined loaf tins